La Buena Vid 2017

I found a slightly wild character of meat and ink in the 2017 La Buena Vid that might please others, but it didn't drive me crazy. 2017 was marked by the frost of April 28th, followed by warm weather and an early harvest. It's a blend of Tempranillo with 20% Graciano that they describe as neoclassical. They rent a 50-year-old vineyard on limestone soils in the zone of Baños de Ebro-San Vicente. The grapes fermented in stainless steel with indigenous yeasts, and the wine matured in a combination of American and French oak barrels for 14 months. 5,000 bottles were filled in April 2019.